2. Season the prawns with salt and pepper. Dredge them in flour and then in egg, making sure to coat them evenly. Coat with the Kellogg's® Corn Flake Crumbs mixture, making sure to coat evenly but not packing the breading.

3. In a fryer, heat oil until almost smoking, and then reduce the heat. Cook the prawns until golden brown and place on plate lined with a paper towel. They may be kept warm in a 200ºF oven for 10-15 minutes until ready to serve.

4. Place all vinaigrette ingredients, except the oil, in a food processor. Process for 30 seconds. Slowly drizzle the oil while the machine is running, being careful not to add the oil too quickly.

To Assemble:

1. Put the tomato basil vinaigrette in a squeeze bottle. Make horizontal and vertical lines on the plate. Garnish the rim with lemon wedges and edible flowers or cilantro. Arrange the prawns over the striped sauce.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.

My Recipe Box

BUITONI’s ancient pesto recipe combines fragrant basil, pungent garlic, pine nuts, aged Parmesan and Romano cheeses, and extra virgin olive oil. A go-to condiment to have on hand, it can be tossed with hot or cold pasta dishes and complements many summer flavors like fresh, vine-ripened tomatoes. Its fresh flavor makes it a delicious marinade option and an ideal accompaniment to grilled vegetables. Use it to prepare vegetarian lasagna, spread on your sandwiches instead of mayo, and top your favorite pizza or focaccia. The possibilities are endless! Also available in an 11oz size and reduced fat. Learn more at www.buitoni.com